Shrimp Cakes with Spicy Cajun Mayo

By bweber

Ingredients

• 6 teaspoons extra-virgin olive oil, divided
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped red bell pepper
• 1 pound raw shrimp, peeled, deveined (see Tip) and coarsely chopped
• 1 cup fresh whole-wheat breadcrumbs
• 1 large egg, lightly beaten
• 2 tablespoons lemon juice, divided
• 2 teaspoons salt-free Cajun seasoning, divided
• 1/8 teaspoon salt
• 1/2 cup low-fat mayonnaise

Details

Servings 4
Preparation time 60mins
Cooking time 60mins
Adapted from eatingwell.com

Preparation

Step 1

Heat 2 teaspoons oil in a large heavy skillet, such as cast iron, or a nonstick skillet over medium heat. Add onion, celery and bell pepper and cook, stirring, until soft, 4 to 6 minutes. Transfer to a large bowl and let cool for 10 minutes.

Add shrimp, breadcrumbs, egg, 1 tablespoon lemon juice, 1 teaspoon Cajun seasoning and salt to the bowl. Thoroughly combine, then form into 8 cakes, 3 inches wide and about 1/2 inch thick.

Wipe out the pan, add another 2 teaspoons oil and heat over medium heat. Add 4 shrimp cakes and cook, turning once, until the shrimp are just cooked through, 4 to 5 minutes per side. Transfer to a plate and cover to keep warm. Repeat with the remaining 2 teaspoons oil and the remaining 4 cakes, reducing the heat as necessary to prevent overbrowning.

Meanwhile, combine mayonnaise and the remaining 1 tablespoon lemon juice and 1 teaspoon Cajun seasoning in a small bowl. Serve the mayonnaise with the shrimp cakes.